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  • Who we are
    • Mission and Vision
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    • Governance and Structure
    • Member Countries and Observers
  • What we do
    • Standardisation and Research Unit
      • IOC Standards, Methods and Guides
      • Working Groups
      • Recognition of Laboratories and Panels
      • IOC Mario Solinas Quality Award
      • IOC Institutional Support
      • Olive Oil, Nutrition and Health
      • Research & Internship in the Standardisation and Research Unit
      • Database of IOC Documents
    • Olive Growing, Olive Oil Technology and Environment Unit
      • Technical Cooperation and Training
      • Olive Oil Technology and the Environment
      • IOC Scholarships
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      • External Projects and Institutional Agreements
      • IOC Network of International Olive Germplasm Banks
      • Key Projects and Technical Resources
    • Economic Affairs & Promotion Unit
      • Market Statistics
      • Country Profiles
      • Promotion Campaigns
      • Grants for Promotion Activities
      • Studies & Seminars
  • Olive World
    • The Olive Tree
    • Table olives
    • Olive Oil
    • Olive Oil & Health
    • Home-Cured Olives
    • Olive Museums & Routes
    • World Olive Tree Day
      • World Olive Day Celebrations
    • Recipes
    • Glossary
  • Resources
    • Carbon Balance Project
    • World Catalogue of Olive Varieties 
    • IOC Published Documents
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IOC NEWS

Home / Blog / Japan: a team works to facilitate adoption of the COI standard
ghedira e governatore di kagawa
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Japan: a team works to facilitate adoption of the COI standard

07.03.2019

Madrid - Abdellatif Ghedira, alongside head of the economy and promotion unit Ender Gunduz, took part in several meetings with Japanese olive-growing authorities and companies with the goal of Japan acceding to the IOC. The representatives of the Executive Secretariat of the International Olive Oil Council first met the Japanese parliamentarians led by Mr Kawamura, who chairs a special study group on olive oil within the Parliament. They also met with the Japanese Minister of Agriculture, Forestry and Fisheries, Mr Takuya Hirai, who outlined how the government had attenuated the phenomenon of the growth of olive oil consumption in Japan for its positive health effects. The minister also pointed out that the country has an interest in looking into harmonizing Japanese standards with those of the IOC and for this reason the Japanese Ministry of Agriculture, Forestry and Fisheries, the Olive Oil Study Group of the Parliament, the Association of Japanese Olive Oil Processors and the IOC should continue to work together to share the common interest in adopting the same standards for olive oil. The major Japanese olive producers also gave their support for this project. After a meeting in Shodoshima, a statement was released encouraging the Japanese government to strengthen its ties with the IOC so that Japan can adopt the IOC’s standards.

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Culinary

Olive Oil and the Plant-Forward Kitchen

Discover how the Mediterranean Diet inspires contemporary cooking.

Explore this collaboration between the International Olive Council and The Culinary Institute of America, designed to promote healthy, sustainable and flavourful food choices, with a strong focus on technical training and menu innovation for chefs.

External link

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Health

The IOC and the University of Navarra, through OHIS (the Olive Health Information System), a platform dedicated to research on the health properties of olive oil and table olives, publish a weekly or bi-weekly collection of scientific articles and summaries of research carried out in this field.

These articles highlight the numerous health benefits of these products.

You can read the summaries of this research here in French, English and Spanish and access the list of articles, or visit the OHIS portal.

Summaries OHIS portal

For any assistance, please contact iooc@internationaloliveoil.org.

Sustainability in the Olive Sector

Access the sustainability portal developed in collaboration between the IOC, the University of Jaén and the Instituto Universitario de Investigación en Olivar y Aceites de Oliva.

Explore research, tools and knowledge supporting sustainable olive growing and responsible production practices.

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Olive et la cuisine avant-gardiste

Inspiration du régime méditerranéen pour les biscuits contemporains

Apprenez-en plus sur cette collaboration entre le Culinary Institute of America et le Conseil oléicole international pour faire progresser des choix alimentaires sains, durables et délicieux, avec un accent particulier sur la formation technique et l’innovation des menus pour les chefs.

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